1 pork tenderloin (about 1 1/4 pounds)
1 cup buttermilk
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil, for frying
4 hamburger buns, toasted on cut sides
mcprentice
Closest recipe hubby has ever found that reminds him of the pork tenderloin sandwiches he grew up with in Illinois. He puts ketchup and pickle chips on his, but it's also great with Franks Wing Sauce. Lettuce, tomato and onion on this sandwich is blasphemous if you want an authentic Northern Illinois version.
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